Wichita eagle., 1887-12-06

WOMAN AND HOME.
WHAT TO PUT UP FOR SCHOOL
CHlLDREN'S IUNCHEONS.

Cosmetics-To Make Pumpkin Pies-Com-
pany at the Eleventh Hour-Summer
Shouidcrs-Household Hints and Helps.
Now that schools are about opening it is
timely to cali attention to that most 1mpor-
tant meal which, in the majority OF house
holds, receives but slight consideration-the
school children's luncheons. The old adage
reads that school is a hungry place" At
noon time healthy children are always fam
ished, and the midday meal with them should
invariably be hearty one
The Observation-Disclosures the luncheons TO be
put up for scholars are considered the day
before, and nice preparations are made that
these shall be tempting and delicious, are in
the minority.
Il is the custom of some parents to give
9 their children money to buy luncheon instead
OF taking the pains TO plan and prepare it.
The money is generally expended for what
the school child calls goodies-cream cakes,
picked lines or carameis
The noon meal carried to school should be
one Of personal supervision by the housewife.
In the first place. a tin lunch box that can be
daily scaIded and aired should be provided,
and not basket that soon becomes iTlpreg
mated with food odors. A luncheon cannot
be put in pocket or sachel without being
spoiled, or frequently broken into q cong!om-
Grafton anything but arpetizlng. When the
child opens its luncheon, If it is a surprise OF
good things the fact of its having been re-
membered and catered TO adds relish
Sandwiches made of ham, tongue, salt and
highly seasoned meats are not desirable, for
they occasion thirst, which is inconvenient
during the school session. Chicken, turkey,
hard boiled eggs or any fresh tender meat
make toothsomc sandwiches English bread
and butter sandwiches spread with cream
cheese are well liked Boston or other brown
bread spread with jelly is a dessert more
wholesome than pastry
The layer in the sandwich center is more
easily eaten and can be more neatly intro
duced if chopped
A delicious brown bread for sandwiches or
TO serve with oysters is made as follows: IN a
large yellow bowl scald one quart of yellow
Indian meal. This is done by covering the
meal with boiling water sufficient to moisten
it thoroughly and then allowing it to cool
until tepid Mix with it one cup OF rye meal,
one teacupful of yeast, three-quarters of
cup of moiasses, little salt and enough tepid
water to make a thin paste. Stir all together
and turn into buttered baking pan. Cover
with q cloth ind let rise in a warm plaoe
When the top begins to crack open place in a
moderate oven and bake four hours This
should be twelve hours old when cut for sand
wiches.
One of the best luncheon relishes is celery
la Iucta6 apJ rolla1
wax paper, after sprinkling with water. 1t is
very wholesome, refreshing and q nervine
Waxed paper is indispensable for putting ND
the luncheon. Sandwiches, pickles, radishes
cake, are perfectly protected wnen covered
with it. Japanese paper napkins ore service
able and agreeable for the school luncheon,
for they take up but little room and may be
thrown away after using. These and the wax
paper cost but a trifing sum if purchased in
quantity.
The luncheon should be varied daily. Meat
bread is a good subs; itute for sandwiches.
Make ferlrent of yeast and water and pro-
coed as for ordinary bread Incorporate
thoroughly two pounds of -four and one of
clear beef, chopped very fine and surinkled
with salt. During the making and baking
process the meat disappears entirely, but the
llCllJieS ItIlidtii III tIt Ipil.
A luncheon cake, not too rich for health,
but sufficiently so to be tempting, may be
made with half pound Of butter. half pound
of sugar, three quarters pound of -four, five
eggs and one gill of wine, and cinnamon, nut
meg and extract Of rose. Bake III papcrea
shallow pans This cake is much improved
by icing. A luncheon ginger bread, liked by
young folks. S made by using one and half
pounds Of -four, quarter pound butter, on1
pound of moasses, quarter pound of brown
sugar, three eggs, quarter Of 9 pint of warm
milk, one ounce Of ginger, half ounce Of all
spice and one teaspoonful of soda. Just be-
fore this is done, brush the top of the cake
with the yoli1 of AN egg beaten into a half
cup of milk, return to the oven and finish
baking.
& raised raiSin cake is one Of the best for
the luncheon. Two pounds OF -four, half
pound sugar, half pound butter, si., eggs,
three-fourths OF n pint Of ~-S51r, one pound
of seeded raisins, the juice and grated rind
one lemon, one gill of yeast. Set sponge
with portion of the flour, the yeast and the
water, letting it stand three hours. Add the
other ingredients, melting the butter and
beating separately the yolks and whites of
the EGGS. Before making into a dough with
the flour, let it rise again one hour. Then
mold into pans and bake slowly. When
done and cool, sift heavily over the loaf
powdered sugar.-New York Evening Sun.